Korean Scotch Eggs

A fusion of a type I've never seen in the wild, but absolutely delicious. Prime stoner food; heart attack on a plate. Also often referred to as Meatballs With Prizes, in my household.

This recipe as listed makes four eggs. That is plenty. One egg is a great breakfast, two is enough for dinner, and three could probably kill most adults. Baked, with gluten free panko, they even keep as leftovers fairly well... traditional panko, less so.

Ingredients

• 1 lb ground pork or mild sausage
• 1 tablespoon gochujang paste
• 1 tablespoon of soy sauce (don't overdo this one; I know more seasoning is usually better, but the soy will take over the flavor FAST)
• Fresh ginger, at least one bulb
• 4 cloves minced or about 2 tablespoons of garlic (jarred is really fine, but not powder)
• 1 tablespoon rice wine vinegar
• 1/2 cup green onions, fairly optional (maybe replace with onion powder)
• 3/4 cup gluten free panko (or regular panko, but gluten free is EXTRA crispy. Make extra sure the soy sauce is also gluten free if that's an actual dietary need)
• 4 hard-boiled eggs (or soft boiled, I guess, if you're into that sort of thing)
• 2 raw eggs
• 3/4 cup flour
• 2 tablespoons Everything-but-the-bagel seasoning (consider the Less Salt version, but not necessary)

Process

1. Preheat oven to 425 F


2. Microplane the ginger; at least one bulb's worth for a single pound of meat. Set it aside in a small container with the tablespoon of rice wine vinegar for at least five minutes, or while you work on the next few steps.


3. Splat the meat into the bowl it will be mixed in; make a little hollow in the middle and/or spread it out pretty flat to get the seasonings evenly on, then spread and/or sprinkle it with the gochujang, soy sauce, salt, and garlic.


4. Slice the green onions, if you're using them, and add them in. Mix thoroughly until it's all combined.


5. Divide the meat mix into four parts, and form them into little bowl shapes. Peel the boiled eggs if you haven't already, settling each egg into a little meat bowl and working it closed until the entire egg is hidden by an even layer of sausage mix, about 1/3rd of an inch thick. Set these aside, maybe chill them if things have gotten a little sticky.


6. Prep three bowls that can fit at least one egg lump in them. Put the flour in one, beat the two raw eggs in another, and put the panko and everything-but-the-bagel stirred together in the third.


7. Prep a cookie sheet with parchment paper before attempting the next step.


8. for each sausage and egg ball, coat it completely in flour, then egg, and then panko mix. Set gently on the pan, well spaced from the other eggs.


9. Bake for approximately 20 minutes, until the panko coating is toasted and the pork blend is cooked all the way through.


10. Serve hot! These are great on their own, or with the meatball sauce from their derivative recipe